| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
Italian1 |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Sausage |
| 1 |
c |
Panzanella; omitting cucumbers |
| 12 |
|
Sage leaves; finely chopped |
| 4 |
|
Chicken legs; thigh and drumstick |
|
|
Bones removed and butterflied |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 450 degrees.
Bake the sausage in the oven for 20 minutes. Remove, drain and cool.
In a large mixing bowl crumble the cooked sausage to resemble the
texture of rough bread crumbs. Add the panzanella and chopped sage,
toss well.
Place the chicken legs skin-side down on a cutting board. Season with
salt and pepper. Divide the sausage mixture among the chicken legs,
filling them as much as possible. Fold the legs around the sausage
mixture and tie each into a tight packet with butcher's string.
Place the legs in a small roasting pan flap-side down. Roast in the
oven for 25 to 30 minutes, until browned and crispy. Remove from the
oven and place on a serving platter. Serve immediately.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -
(Show # MB-5647)
Per serving: 549 Calories (kcal); 43g Total Fat; (72% calories from
fat); 37g Protein; 1g Carbohydrate; 177mg Cholesterol; 510mg Sodium
Food Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 0 Vegetable; 0
Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Recipe by: Mario Batali
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